Growing up in Florida and having family in New York, I always visited many bagel shops and bakeries, seeing the amazing, delicous-looking Italian rainbow cookie. Looking all vibrant and pretty with the green, yellow, and red layers topped with chocolate, only to soon find out it was made with almonds, a nightmare for a nut-free kid like me. As I got older and discovered my love for baking, I decided to take matters into my own hands and create this dessert I’ve always wanted to try, but make it in a safe, nut-free way that my brother and I, being nut-free, could actually eat. I want to share this recipe and pictures with all of you to try, and hope you guys will enjoy it as much as I did!!!
Ingredients
- 1 cup of white sugar
- 4 eggs
- 1 cup of unsalted butter, melted
- 1 cupp of all-purpose flour
- 1 cup of semi-sweet chocolate chips
- 1 tablespoon of vegetable oil
- Raspberry jam
- Red, yellow, and green food coloring
Instructions
- Preheat the oven to 350 degrees F
- Whisk the eggs and sugar together untill about tripled in size
- Fold in the sifted flour and melted butter untill combined
- Divide this batter into 3 bowls and add each food coloring color seperatley
- Pour each batter into 3 8×8 inch pans which are greased, and bake until lightly golden brown along the edges. About 8-10 minutes.
- Once cooled, remove each cookie from the pans and spread each with a thin layer of jam in between starting with green on the bottom, yellow in the middle, then red on top.
- Melt the chocolate and oil, then mix together and pour over the top layer of the cookies and spread until even. You can also create ridges with a fork for a design on top of the chocolate if desired.
- Chill in the fridge until the chocolate has set, then cut into 1×2-inch rectangles and serve.
Enjoy!!!
Behind The Label 
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